One Pot Unstuffed Shells – this easy stuffed shell recipe is all made in one pot without all the extra work! It’s a great weeknight meal that everyone loves, brought to you by HemisFares.
I know, right? The cheese totally got you. Me too.
One of my favorite recipes to make is Manicotti. My mom would make it for parties and Sunday dinners when I was a kid. I remember stirring the egg into the ricotta cheese and painstakingly stuffing each tube of pasta with the cheesy mixture, and topping it with my mom’s spaghetti sauce, which had been cooked for an entire day, then frozen in jars for reheating.
Once I was out of the house, I continued the manicotti tradition, making sauce and spending hours making stuffed pasta for family events and winter potlucks. I never made it on weekdays, because it was too much work, and there was never enough time. A few times I used the same method and recipe to make stuffed shells, because it’s basically the same thing with different pasta. I actually love shell pasta better than manicotti tubes, so slowly over time my manicotti became stuffed shells, but it was still only a special occasion recipe because of the time involved.
Until now, that is.
Now you can make your favorite Italian meal at home, on a weeknight, in under 30 minutes by making One Pot Unstuffed Shells.
(Don’t forget to pin this to your dinner pinboard!)
This meal couldn’t have been easier to make, and it’s done all in one pot so clean up is a breeze. Then you whip up as easy tomato sauce and stir the pasta and sauce together with ricotta and mozzarella cheese. Simply serve with a side salad and you have an easy weeknight meal.
I used a large shell pasta I found at Kroger, their new HemisFares brand. I used Lumaconi pasta (Find No. 22) because their pasta is crafted using authentic Italian processes and has lots of rough edges for the sauce to cling to. My husband loves a saucy pasta, so I knew he’d love this brand.
I also picked up some of their Unfiltered Extra Virgin Olive Oil (Find No. 48). I don’t know much about olive oil, but HemisFares olive oil is cold-pressed and the olives are from Sicily. All I know is that the smell and taste are fantastic, not just for cooking, but also for dipping. Serve a loaf of crusty bread with a bowl of this olive oil and that can be my dinner!
Sometimes I like to add ground beef or sausage, or even spinach to my stuffed shells and manicotti, but for this version I went strictly CHEESE. For that reason it’s accidentally vegetarian and the perfect side dish for grilled chicken or other protein.
I love how large the pasta is too; it captures all the gooey cheese and homemade sauce just like I like it to.
So how do you make the BEST Unstuffed Shells recipe? It’s so easy.
- Once the pasta is boiled, let it drain. It’s even good if you drizzle some olive oil over the pasta so it won’t stick.
- The tomato sauce is super simple and fast, made using crushed tomatoes and spices. I add a touch of honey and red pepper flake to all my pasta sauces because I love the sweet and touch of spicy it adds.
- Don’t forget to use ricotta cheese! There is rarely a substitute for ricotta in stuffed shells or manicotti. Plus, all the mozzarella!
Unstuffed Shells are the perfect easy weeknight 30 minute meal. Now you can have Sunday night dinner on a random Wednesday!
One Pot Unstuffed Shells
- 1 package 10.5 ounces HemisFares Lumaconi Pasta
- 1 tablespoon HemisFares 100% Sicilian Extra Virgin Olive Oil Unfiltered
- 1/2 cup yellow onion diced (about ½ of a medium onion)
- 2-3 cloves garlic finely chopped
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 8 ounces ricotta cheese
- 2 cups shredded mozzarella
- Cook pasta in a large pot according to package directions. Drain and set aside.
- Using the same pot, heat olive oil over medium heat. Add the onion and garlic and cook until onion is translucent, about 3-4 minutes, stirring often. Add the tomatoes, honey, Italian seasoning, red pepper flakes, salt, and pepper and stir. Cover and cook, stirring a few times, for about 8-10 minutes. Add more salt and pepper to taste.
- Return pasta to the pot with the sauce, then add the ricotta and mozzarella and stir until cheese melts.
- Serve hot. Store leftovers in an airtight container in the refrigerator.
Nutritional information not guaranteed to be accurate
This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 21, 2017